Vegan Vanilla-Ginger Cupcake


***Please feel free to share widely, just give me some credit or a link back

Prep Time: ~15 minutes; Cook Time: ~20-22 minutes; Yield: 12 cupcakes

  • 1 cup soy milk
  • 1 tsp. apple cider vinegar
  • 1¼ cups all-purpose flour
  • 2 tbsp. cornstarch
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. ground ginger
  • ½ tsp. cinnamon
  • ½ cup crystalized ginger (I used this)
  • ⅓ cup canola oil
  • ¾ cup Splenda
  • 2 tsp. vanilla extract
  • ¼  tsp. almond extract
  • Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
  • Whisk the soy milk and vinegar together and set aside to curdle.
  • After a few minutes, mix the soy milk mixture, oil, sugar, vanilla, and almond extract.
  • Sift in the flour, cornstarch, baking powder, baking soda, powdered ginger, cinnamon, and salt, and mix until no lumps remain.
  • Fold in the crystalized ginger chips.
  • Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes.
  • Let cool completely before frosting.
  • Frosting – I actually made my frosting from scratch. Using a hand mixer, I combined 2 cups powdered sugar, 1 tbsp powdered ginger, 1 tsp vanilla extract, and 1/2 cup soy milk. I garnished the icing with clear crystal sprinkles and colored sugar hearts.
  • Voila!


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